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Click
on thumbnails to enlarge
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In the foreground, the old forge, built around 1920, is used as
a ticket counter and a shop. |
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To the left, the miller's house, built between 1910 and 1915,
houses an interpretation hall describing the history of both mills.
To the right, the water mill, still in operation despite its 175
years of age.
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A
traditional clay oven is still operated on the site.
In high season, the bakery has different products to offer you,
made of flour milled on site and baked in the clay oven.
A
delight for the nose and the taste buds.
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The
mill race is used to carry water to the mill over a distance of
85 metres (275 feet).
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Behind
the water mill, a dam collects water from the Rouge River. It is
also used as a vantage point for visitors. |
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The
miller bags the flour.
After being sifted, the grain is divided into it's components: from
superfine flour to bran, including middlings. |
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The
miller pours out the grains to be milled.
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A
group of visitors with their guide during a demonstration.
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Water
flows into the buckets of the big wheel, producing the energy required
for milling. |
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The
miller attaches the sail-cloths to the sails.
Wind
power can now be harnessed effectively.
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